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Tender, chewy soft molasses cookies with crackly tops and warm spices, staying soft for days and perfect for the holidays.

  • Total Time: 1 hour (including chilling time)
  • Yield: About 24 cookies 1x

Ingredients

Scale
  • 2 1/4 cups (281g) all-purpose flour (spooned and leveled)
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1/3 cup (80ml) unsulphured or dark molasses (avoid blackstrap)
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • For rolling: 1/3 cup (67g) granulated or coarse sugar

Instructions

  1. Whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl until evenly mixed. Set aside.
  2. In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar on high until creamy, about 2 minutes. Add molasses and blend well. Add egg and vanilla extract; beat about 1 more minute, scraping bowl as needed.
  3. On low speed, gradually mix in dry ingredients until just combined. Dough will be slightly sticky. Wrap tightly and chill in fridge at least 1 hour or up to 2–3 days.
  4. Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats.
  5. If dough chilled more than 2 hours, let warm at room temp 30 minutes to ensure cookies spread during baking. Roll dough into 1 tablespoon-sized balls, then roll each ball generously in sugar. Place 3 inches apart on baking sheets.
  6. Bake 11–12 minutes until edges look set. If cracks don’t form on top, remove sheet and tap 2–3 times on counter to encourage cracking, then bake 1 more minute.
  7. Cool cookies on sheet 5 minutes; transfer to wire rack to cool completely.
  8. Store cookies covered at room temperature up to 1 week to maintain softness.

Notes

Make Ahead Tips: Dough can be chilled for up to 2–3 days before baking., Baked cookies freeze well up to 3 months; thaw overnight in fridge and bring to room temp before serving., Unbaked dough balls can be frozen up to 3 months; thaw at room temp 30 minutes before rolling in sugar and baking.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes per batch
  • Category: Dessert / Cookies
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: Approximately 120 calories per cookie
  • Fat: 5g per serving
  • Carbohydrates: 19g per serving
  • Protein: 1.3g per serving